Homemade 2-Ingredient Whipped Cream So Good You’ll Never Buy Cool Whip Again

Known for its airy texture and slightly sweet, vanilla-infused flavor, this French Chantilly cream will add a delightful rich and creamy element to all your favorite desserts! Whether you're making a cake, pie, or pastries, you can use this fluffy whipped cream to fill, frost, or accompany almost any sweet creation!

What is Chantilly Cream made of

Also known as Crème Chantilly, it's crafted from two fundamental ingredients: heavy cream and powdered sugar, and very often a hint of vanilla is added to the cream as a flavor. This combination results in a luxurious sweetened whipped cream infused with vanilla.

For the exact quantities, visit the original chantilly cream recipe.

What is Stabilized Chantilly Cream

If you’re wondering, is Chantilly Cream stable? Classic Chantilly whipped cream has a tendency to deflate and melt if left at room temperature for too long. Yet, there are ways to enhance its stability.

The traditional way to make Chantilly whipped cream more stable is by adding gelatin. For instance, a mere teaspoon of gelatin powder can stabilize a cup of heavy cream. But it’s also possible to add fatty dairy products like full-fat mascarpone or cream cheese to make the cream stable. 

However, if you're using heavy whipping cream with a 36% fat content and whip it correctly, it should retain its structure fairly well as you can see in my picture. The secret lies in whipping it to early stiff peaks and storing it in the refrigerator.

Why this is the best recipe

1. It’s absolutely delicious - This French Chantilly cream recipe uses high-quality ingredients, starting with cold heavy cream with a 36% fat content along with the perfect amount of sugar and vanilla to produce the best taste and texture.  
2. It’s super simple to make - You don’t need any fancy tools or pastry skills to whip up a batch of this homemade whipped cream. The recipe provides clear step-by-step instructions and helpful tips to ensure your success.
3. It’s easy to customize - For those seeking a more stable cream for frosting or filling, the recipe offers two ways to make a stabilized cream that doesn’t comprise the final light airy texture or flavor. 
4. It’s versatile - Whether filling cakes, frosting cupcakes, or using it to add decorative designs, its light texture and vanilla sweetness enhance a range of desserts. It’s also wonderful with fresh fruit or added to both hot and cold beverages.

Ingredient notes

Chantilly Whipped Cream:

1. Heavy Cream - Provides the base of the Chantilly creme. You must use very cold, high-fat heavy cream with a 36% fat content or more to achieve the proper texture. 
2. Powdered Sugar - Adds sweetness and a velvety consistency. Always sift your powdered sugar to prevent any lumps. Please note that you don’t need to use a lot of sugar to make Chantilly.
3. Vanilla Extract - Classic French crème Chantilly is infused with vanilla bean flavor. However, it’s optional and you can even use a suitable substitute for vanilla extract if needed.

Optional Stabilizers:

1. Mascarpone Cheese - Mascarpone Chantilly cream is divine! And it also adds stability.
2. Gelatin Powder - When dissolved in water and added to the cream, gelatin helps it to maintain its shape. 

For the exact quantities, visit the original chantilly cream recipe.

How to make Chantilly cream

1. Put the very cold heavy cream and sifted powdered sugar into a large mixing bowl.
2. Use an electric hand mixer to whip the mixture for a minute and then add the vanilla.
3. After about 2 to 3 minutes of whipping, when the whipped cream achieves a fluffy and pipeable consistency, stop whipping immediately. Once hard peaks start to form, you mustn't continue whipping, or the cream will break.
4. Use the Chantilly whipped cream for filling, frosting, or decorating.
5. You can store the cream in an airtight container or piping bag for 1-2 days in the fridge. 

💡 Top Tip: You can also make chantilly cream using a hand whisk, however, avoid using a stand mixer as it is very easy to overwhip chantilly.

How to make stabilized whipped cream

Mascarpone Version:

1. To make Chantilly cream with mascarpone add the high fat mascarpone cheese to the bowl right at the beginning with the very cold heavy cream and powdered sugar. Add vanilla, if desired.
2. Whip the mascarpone along with the other ingredients until early stiff peaks form.

💡 Top Tip: No need to bring the mascarpone to room temperature. Use it cold along with very cold heavy cream.

Gelatin Version:

1. Whisk the gelatin and cold water together in a small bowl until thoroughly combined. Then set the mixture aside.
2. In a separate mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
3. Briefly microwave the gelatin and water mixture for a few seconds, or until it returns to a liquid state.
4. While the mixer is still running, gradually pour the liquid gelatin mixture into the whipped cream.
5. Continue whipping until you reach stiff peaks, then add vanilla, if desired.

💡 Top Tip: Chill your mixing bowl and beaters before you begin the recipe. This helps to keep the heavy whipping cream cold.

Flavor variations

1. Citrus: Infuse the cream with the zest of citrus fruits like oranges, lemons, or limes, and use it to top mini strawberry pies.
2. Chocolate: Incorporate some cocoa powder into the mixture to make chocolate Chantilly cream! Or, why not try this Chocolate Cool Whip Frosting?
3. Spiced: Add warm spices like cinnamon, nutmeg, or cardamom and serve it with pumpkin pie.
4. Fruity: Blend in ground freeze-dried fruit such as berries or mango to add fruity flavor and vibrant color.
5. Coffee: Incorporate finely ground instant espresso powder for coffee-flavored cream that goes wonderful with chocolate ganache cake!

Expert tips

1. Make sure your heavy cream is very cold. Cold ingredients whip up faster and hold their shape better.
2. Whip the cream until you reach soft peaks before adding the teaspoon vanilla extract.
3. Stop whipping once the Chantilly whipped cream starts to reach stiff peaks. Overwhipping can cause it to break or turn into butter. In fact, that is how you make homemade butter.
4. If you live in a warm climate or you need the cream to hold its shape for an extended period, consider stabilizing it with gelatin or mascarpone cheese.
5. If using mascarpone it must be the full-fat version to properly stabilize the cream. 
6. When flavoring your cream, choose powdered or gel-based ingredients to prevent the addition of excess moisture and maintain the frosting's texture.
7. Will Chantilly cream melt? Yes! So, don’t leave it out at room temperature for too long.

Troubleshooting Tips

Problem: Too runny

Solution: It might be due to over-whipping or using low-fat heavy cream. If this happens, there is no way you can save the cream. Or, perhaps the heavy cream was not cold enough, in this case, you can try to chill it in the fridge for 30 minutes and try whipping it up again.

Problem: Too sweet 

Solution: You can add some more heavy cream. Remember, you can always start with a smaller amount of powdered sugar and gradually add more if needed. 

Problem: Deflates quickly

Solution: You probably didn’t whip it long enough or left it at room temperature for too long. Learn from your mistake and try adding a stabilizer next time. If you try to re-whip it, there is a risk of it turning into butter.

Problem: Doesn't hold its shape

Solution: Consider using stabilized versions of cream Chantilly with gelatin or mascarpone for better structure and longevity. And make sure to use high fat (36%+) heavy cream very cold!

Problem: Too firm

Solution: You might have used too much of the stabilizer or whipped it for too long. You can try whipping in a few more tablespoons of cold heavy cream to loosen it up a bit.

How to use Chantilly cream

1. Use it as a topping

• Add a dollop on top of my peach cobbler
• Top these raspberry muffins or strawberry muffins with some vanilla Chantilly cream frosting
• Serve these yummy espresso brownies topped with the cream
• Pipe some on no-bake strawberry cheesecake 
• Use it to frost my amazing tall sponge cake

2. Use it as a filling

• Make a Chantilly cream cake by layering it between chocolate sponge cake
• Use it to fill eclairs or crispy cream puffs
• Fill some mini pie crusts and top them with fresh berries

3. Serve it on the side

• Use it as a dipping sauce for fresh fruit
• Serve it alongside French toast, crepes, or pancakes
• Pair it with croquembouche 
• Serve it on the side with chocolate ice cream bars